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Spain: Salmorejo

It was scorching hot here in Paris yesterday. While not nearly as hot as during the 2003 heatwave, it was enough to spoil my appetite. That’s when this nugget of Spanish cuisine came in VERY handy!

When it comes to Spanish cuisine, what usually comes to mind is paella, tapas and, especially during the summer, gazpacho. But have you met Salmorejo?

Salmorejo is a cousin of the well-known gazpacho. They both originate from Andalucía, in the south of Spain, where they are enjoyed during the hot summer months. They are both made using fresh vegetables (mainly tomatoes and garlic), day-old bread and olive oil.

Salmorejo is typical of the region of Cordoba and is much thicker than gazpacho as it contains more bread.

Classic salmorejo does not have any pepper, but I decided to throw some in for extra flavour … not because I had some leftover chopped green pepper. At all!